"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Cobbler Delight, by Cathy Sengpiehl, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. sugar 2 T. cocoa 3 T. melted margarine 1 c. self rising flour * 1/2 c. milk 1 tsp. vanilla 1-1/2 c. hot water
TOPPING: 1/2 c. sugar 1/4 c. cocoa 1/2 c. packed brown sugar
Mix first 6 ingredients together and place in a 9 in. square pan. Combine Topping ingredients together and sprinkle over the cake. Gently pour hot water over the top. DO NOT STIR! Bake at 350 degrees for 35 to 45 min. or until top springs back when lightly touched. Serve hot, room temperature or cold with ice cream or Cool Whip. Yield: 6 to 8 servings.
* If you don't have self rising flour, place in a 1 c. measuring cup, 1-1/2 tsp. baking powder, 1/2 tsp. salt and enough all-purpose flour to measure 1 c.
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